How to Tell a Satsuma Is Ripe

Satsumas are seedless and have thin membranes.

Native to Asia, Satsumas (Citrus reticulata "Satsuma") belong to the Mandarin family of citrus fruits. Satsumas have sweet, juicy flesh and thin skin. They're also seedless and small in size, making them an ideal choice for the lunch box or for snacks. Satsumas are more cold hardy than other citrus fruits and can be grown in cool, coastal areas where other citrus fail throughout U.S. Department of Agriculture plant hardiness zones 8b through 11. The fruit mature over a period of six to 12 weeks. It's important to accurately gauge their maturity before harvest, since the fruits don't ripen further after picking.

Taste

Citrus fruits don't ripen the way orchard fruits do, but gradually change over several months from an immature state to a mature one. If left on the tree too long, they may shrivel, dry out or begin to rot. Commercial growers measure the sugar levels in citrus fruit, but the best way for a home gardener to test Satsuma for readiness is by tasting it. If the fruit is sour, allow a few more weeks before harvesting. Once the fruit reaches an acceptable level of sweetness, you can harvest it over a period of several weeks.

Color

The skin color of citrus fruits isn't always an accurate predictor of maturity. The coloring on citrus fruit, like the changing of leaf color in the fall, is influenced by a number of factors, including moisture levels and temperature. Warm, sunny days and cool nights support strong citrus color, but don't have much to do with how the fruit tastes. Mature, sweet fruit might still be mostly green, while a bright orange fruit can still taste quite tart. In general, though, Satsumas are partially orange when they are mature.

Harvest Season

The harvest season varies slightly from year to year and from region to region, but in general, Satsumas ripen from November through January in coastal climates. If you live in a warm region, Satsumas mature as early as October. In cooler regions, the season extends from December through April. Although weather conditions can alter the harvest season slightly, a general understanding of harvest schedules in your area can help you predict when the fruit is ready for harvest.

Harvesting Tips

Satsumas store well under refrigeration, but they don't hold well on the tree. It's best to harvest them as soon as they reach peak sweetness. Satsumas have thin skins and are easily damaged during harvest. Damaged fruits rot or shrivel more quickly. To prevent damage, cut Satsumas from the stems, rather than twisting them off. Store harvested Satsumas in a refrigerator and wash them before serving.

About the Author

Julie Christensen is a food writer, caterer, and mom-chef. She's the creator of MarmaladeMom.org, dedicated to family fun and delicious food, and released a book titled "More Than Pot Roast: Fast, Fresh Slow Cooker Recipes."